Steak au Poivre Recipe is pure French bistro magic: juicy beef tenderloin lavished with a creamy, peppery sauce that feels both luxurious and welcoming. Imagine cutting into a tender steak with a bold crust of cracked black pepper, then spooning over a silky cognac cream sauce that dances on your tongue. The best part? You can pull this showstopper together at home in under half an hour, making it a standout both for weeknight indulgence and special occasions. Let’s dive in and make this classic yours!
Ingredients You’ll Need
You only need a few power-players to make Steak au Poivre Recipe sing, and each brings something irreplaceable to the party. Fresh steak forms the heart, peppercorns add bold character and crunch, and the sauce—creamy, fragrant, and a little boozy—ties everything together with unmistakable French flair.
- Beef tenderloin steaks: Go for steaks around 1 1/2 inches thick for optimal juiciness and a perfect crust.
- Kosher salt: Proper seasoning makes all the flavors pop and helps form that classic crust.
- Whole black peppercorns, coarsely crushed: Freshly cracked pepper offers unbeatable flavor and signature bite for the Steak au Poivre Recipe.
- Olive oil: Helps create a beautiful sear and carries flavor as the steak cooks.
- Unsalted butter (divided): Adds richness—one part for searing, the rest for the luscious sauce.
- Finely chopped shallots: Brings a gentle sweetness to the sauce, balancing the pepper and brandy.
- Cognac or brandy: Adds luxurious depth and a subtle warmth; flambé carefully for extra flair if you like!
- Heavy cream: The secret to that dreamy, velvety sauce that makes every bite unforgettable.
- Chopped fresh parsley (optional): For a pop of color and fresh finish right before serving.
How to Make Steak au Poivre Recipe
Step 1: Prep and Season the Steaks
Start by patting your steaks dry with paper towels—this is essential for getting a great sear. Sprinkle both sides well with kosher salt. Next, scatter those roughly crushed black peppercorns on a plate and press each steak into them until the surface is encrusted in a crunchy, peppery layer. Don’t be shy; this crust gives the Steak au Poivre Recipe its signature personality.
Step 2: Sear the Steaks
Heat a heavy skillet—cast iron is ideal—over medium-high, and add the olive oil and half the butter. When the butter sizzles, gently lay in the steaks. Sear for 3–4 minutes per side for a perfect medium-rare, or adjust to your preferred doneness. The crust should be dark and fragrant by the time you flip them. Once done, move the steaks to a warm plate and tent with foil so they rest and stay juicy.
Step 3: Build the Sauce
Reduce your skillet heat to medium and toss in the remaining tablespoon of butter. When melted, add the chopped shallots and sauté until soft and aromatic, around two minutes. With everything nice and golden, carefully pour in the cognac or brandy. Use a wooden spoon to scrape up the delicious browned bits—a flavor jackpot for the Steak au Poivre Recipe!
Step 4: Simmer and Thicken
Let the cognac bubble for a minute or two to gently reduce and mellow its sharpness. Then pour in the heavy cream, stirring to combine. Let the sauce simmer for another 2–3 minutes until it thickens to a glossy, spoon-coating consistency. Taste and admire its rich aroma—it’s hard not to sneak a little sample at this point.
Step 5: Finish and Serve
Return the steaks to the pan, nestling them in the sauce for a quick warm-through. Ladle creamy sauce over each steak, making sure some peppercorns and shallots garnish the top. Plate them immediately, with extra sauce and a sprinkle of fresh parsley if you like. Every bite is an ode to classic French comfort.
How to Serve Steak au Poivre Recipe
Garnishes
A sprinkle of chopped fresh parsley offers a fresh, herbaceous pop that lights up the plate. For extra flair, a few additional cracked peppercorns on top makes the Steak au Poivre Recipe truly eye-catching. If you want to lean into luxury, add a small heap of crispy fried shallots for texture.
Side Dishes
Mashed potatoes are the classic, soaking up every drop of that dreamy sauce. Roasted green beans or broccolini bring color and a crisp-tender contrast. Or go French all the way with buttery pommes frites—a match made in heaven for this Steak au Poivre Recipe.
Creative Ways to Present
For date night, serve individual steaks on warmed plates, sauce swirled elegantly, and a single sprig of parsley. Want to impress at a dinner party? Slice the steaks and fan them over a platter, then drizzle the sauce artistically. Even family dinners feel special when you plate with love and a little extra sauce on the side.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the steak cool, then store it tightly wrapped or in an airtight container in the refrigerator. The creamy sauce can also be stored in a separate small covered jar. Both will keep well for up to two days while holding onto their decadent flavors.
Freezing
While the steak itself freezes decently (wrap in foil and seal in a freezer bag), the sauce is best enjoyed fresh. Cream sauces can sometimes separate upon thawing, but if needed, freeze the sauce in a small container and reheat slowly, whisking in a splash of cream to restore its silky texture.
Reheating
Gently reheat steak and sauce over low heat in a skillet, spooning sauce over the steak as it warms. If the sauce looks too thick, a touch more cream or a drizzle of water brings it right back to its luscious best. Avoid microwaving, which can make the steak tough and the sauce oily.
FAQs
What cut of steak works best for Steak au Poivre Recipe?
Beef tenderloin is traditional, prized for its tenderness and lean profile. You can also use NY strip or ribeye for a slightly different—but equally delicious—take. The key is a thick steak for a satisfying crust and juicy interior.
Can I substitute the cognac or brandy?
Absolutely! If you don’t have cognac handy, try brandy or even dry white wine. Just know the flavor will change slightly—cognac adds that deep, warming note classic to the Steak au Poivre Recipe.
How spicy is this dish?
The heat level depends on how finely you crush the peppercorns and how much you use; coarsely cracked gives a pleasant, flavorful heat without overwhelming. If you’re sensitive, reduce the pepper and use a milder black pepper.
Can I use pre-ground pepper instead of whole peppercorns?
It’s best to use coarsely crushed whole peppercorns for robust flavor and texture. Pre-ground pepper just doesn’t give that iconic crust or punch you expect from a great Steak au Poivre Recipe.
How do I achieve the perfect sauce consistency?
Let the sauce simmer until it thickens enough to coat the back of a spoon. If it over-thickens, simply whisk in a splash of cream or water until smooth and glossy again.
Final Thoughts
There’s just something magical about creating a classic French bistro meal in your own kitchen, and the Steak au Poivre Recipe is truly worth it every time. Whether you’re out to impress or just want to treat yourself, give this recipe a try—you’ll fall in love with the bold flavors and elegant simplicity. Happy cooking!
Print
Steak au Poivre Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
- Diet: Non-Vegetarian
Description
Indulge in this classic French dish with a luxurious twist. Juicy beef tenderloin steaks coated in a peppercorn crust, served with a decadent cognac cream sauce. Perfect for a special dinner at home.
Ingredients
Beef Tenderloin Steaks:
- 4 beef tenderloin steaks (about 6 ounces each, 1 1/2 inches thick)
- kosher salt to taste
Peppercorn Crust:
- 2 tablespoons whole black peppercorns (crushed coarsely)
- 1 tablespoon olive oil
Cognac Cream Sauce:
- 2 tablespoons unsalted butter (divided)
- 1/3 cup finely chopped shallots
- 1/2 cup cognac or brandy
- 3/4 cup heavy cream
- chopped fresh parsley for garnish (optional)
Instructions
- Season the Steaks: Generously season both sides of the steaks with salt.
- Create the Peppercorn Crust: Press the crushed peppercorns into both sides of the steaks to form a crust.
- Sear the Steaks: Heat olive oil and 1 tablespoon of butter in a heavy skillet. Sear the steaks for 3–4 minutes per side for medium-rare.
- Make the Sauce: Sauté shallots in butter, add cognac, and simmer. Stir in cream and cook until thickened.
- Finish and Serve: Return steaks to the pan, warm through, and spoon sauce over the top. Garnish with parsley and serve.
Notes
- Use a cast-iron skillet for best results.
- Substitute brandy or dry white wine for cognac if needed.
- Pair with mashed potatoes or vegetables for a complete meal.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 540
- Sugar: 1g
- Sodium: 320mg
- Fat: 39g
- Saturated Fat: 20g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 160mg
